Creamy Chestnut Mushroom Risotto

Ingredients

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• 12 oz chestnut mushrooms
• 1½ cups Arborio rice
• 4–5 cups warm vegetable broth
• 1 diced shallot
• 2 tbsp butter
• 1 tbsp olive oil
• ½ cup Parmesan
• ¼ cup dry white wine (optional)
• Fresh parsley
• Salt and pepper

Instructions

1. 1

   Trim tough stem ends and separate mushroom clusters.

2. 2

   Sauté mushrooms in olive oil and 1 tbsp butter until tender, approximately 8–10 minutes.

3. 3

   Remove mushrooms and cook shallot.

4. 4

   Add Arborio rice and toast for 2 minutes.

5. 5

   Add wine, if using, and allow it to reduce.

6. 6

   Gradually add warm broth while stirring for 20–25 minutes until the rice is creamy and tender.

7. 7

   Add cooked mushrooms, remaining butter, and Parmesan.

8. 8

   Garnish with parsley.

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Made with Chestnut Mushrooms

Fresh Chestnut Mushrooms · from $10.20

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